Classic Tuscan Braised Beef Stew needs longer than 15 minutes to cook, but just a few moments to prepare, and then you can forget it on the stove!
Today Chef Sara Lai is teaching us how to make Tuscan Braised Beef Stew, which of course takes longer than 15 minutes to cook.
That being said, all you need is a few moments to prepare this amazing dish, and you can then let it cook on the stove for at least one and a half hours, but it won't need you to look after it!
Together with this great traditional dish, Sara is making potato rosti, which might not sound very Tuscan at all (it is most definitely a North-Italian side), but goes wonderfully with slow-cooked beef.
Wine expert extraordinaire Filippo Bartolotta cracks open a special bottle of Rocca delle Macie SaSyr Toscana IGT (Grape variety: 60% Sangiovese 40% Syrah), a juicy wine which perfectly pairs with this wonderful dish. Buon appetito!
Classic Tuscan Braised Beef Stew with Potato Rösti Ingredients
For 4 servings:
Beef rump 800 gr
2 red onions
1 teaspoon of tomato paste
Red wine - 2 glasses
Water or broth - 1 liter
4 large potatoes
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta